The simple vinaigrette is briefly warmed to bring out the mustard's hot bite. You can also heat the dressing in a microwave-safe bowl at HIGH for 1 minute.
1 1/2 pounds green beans, trimmed
1 cup vertically sliced red onion
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
My favorite go-to green bean recipe. It goes with almost anything - especially nice hearty fall dishes. Tonight we made it with the roasted porkchops with apples and pearl onions recipe and it was FABULOUS. I've paired this with many recipes over the years with great results. Even made it for Thanksgiving a few times. I also saute the red onions for a few minutes while the beans cook - I like the sweeter taste of cooked onions, the mustard gives it enough of a bite that they don't need to be raw.
Out of this world! I sauteed the red onion in a drizzle of olive oil while the beans were cooking, but otherwise left the recipe as is. It was so easy and quick - I almost ate all of the beans before the rest of the dinner was ready!